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Snakehead Fish Fillets with Sizzling Scallion Oil
I still remember trying Youlin Banfish Slices at Sanmen Beef in Guilin during May Day – it was absolutely delicious! I recreated the essence of this dish using simple ingredients; it takes just 8 minutes to prepare and costs about 30 yuan (the main expense is on the fish fillets). Since we’re serving it to […]
- Prep
- 5m
- Cook
- 1m
- Total
- 6m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Snakehead Fish Fillets with Sizzling Scallion Oil
| Ingredient | Amount |
|---|---|
| Snakehead fish fillets | 550 as needed |
| Lee Kum Kee steamed fish soy sauce (or other brand) | to taste |
| Scallions | 1 as needed |
| Corn oil | to taste |
- Snakehead fish fillets550 as needed
- Lee Kum Kee steamed fish soy sauce (or other brand)to taste
- Scallions1 as needed
- Corn oilto taste
Cooking StepsHow to cook Snakehead Fish Fillets with Sizzling Scallion Oil step by step
-
Step 1Thaw the snakehead fish fillets in advance. The quality of the fillets directly affects the texture. For convenience, frozen fillets from an online grocery store work great — after thawing, they have no excess moisture, are not sticky, and taste fresh.
-
Step 2Place the fish fillets in a bowl and set aside. Cut the scallions into sections.
-
Step 3Bring a pot of water to a boil. Add the fish fillets and cook for 1 minute until they curl up and show no raw color. A little white foam on the surface means it’s done — turn off the heat.
-
Step 4Arrange the cooked fish fillets on a plate. Drizzle the steamed fish soy sauce in a circular motion over the top.
-
Step 5Heat some corn oil in a pan (a bit more than usual for stir-frying). When the oil is hot, add the scallions, count to 3, then turn off the heat. Immediately pour the hot oil and scallions over the fish. Be quick — the scallions will discolor fast if you pause for photos! Cooking requires focus, but it won’t affect the taste. This dish is fantastic with rice. Some restaurants make a variation with wasabi dressing instead of hot oil — the core technique is the same, just the final drizzle changes. The kids loved it — clean plates all around!
Snakehead Fish Fillets with Sizzling Scallion Oil
I still remember trying Youlin Banfish Slices at Sanmen Beef in Guilin during May Day – it was absolutely delicious! I recreated the essence of this dish using simple ingredients; it takes just 8 minutes to prepare and costs about 30 yuan (the main expense is on the fish fillets). Since we’re serving it to […]
Ingredients
- 550 as needed Snakehead fish fillets
- to taste Lee Kum Kee steamed fish soy sauce (or other brand)
- 1 as needed Scallions
- to taste Corn oil
Instructions
-
Thaw the snakehead fish fillets in advance. The quality of the fillets directly affects the texture. For convenience, frozen fillets from an online grocery store work great — after thawing, they have no excess moisture, are not sticky, and taste fresh.
-
Place the fish fillets in a bowl and set aside. Cut the scallions into sections.
-
Bring a pot of water to a boil. Add the fish fillets and cook for 1 minute until they curl up and show no raw color. A little white foam on the surface means it’s done — turn off the heat.
-
Arrange the cooked fish fillets on a plate. Drizzle the steamed fish soy sauce in a circular motion over the top.
-
Heat some corn oil in a pan (a bit more than usual for stir-frying). When the oil is hot, add the scallions, count to 3, then turn off the heat. Immediately pour the hot oil and scallions over the fish. Be quick — the scallions will discolor fast if you pause for photos! Cooking requires focus, but it won’t affect the taste. This dish is fantastic with rice. Some restaurants make a variation with wasabi dressing instead of hot oil — the core technique is the same, just the final drizzle changes. The kids loved it — clean plates all around!
